This one got two thumbs up in our house! This was my first time ever making Salsa Verde and it definitely won't be the last. Once the tomatillos are sliced and peppers are de-seeded, throw them in the oven to roast for about 15 minutes, then blend with the remaining ingredients to make the Salsa Verde. All that's left to do from here is fill your Instant Pot or slow cooker with either chicken thighs or breasts and top with your freshly made Salsa Verde sauce. I left the additional chicken broth out of this one and am glad I did because there was plenty of sauce for the chicken. You can easily double the chicken amount with this serving of Salsa Verde. I paired this one with a mix of rice and cilantro lime cauliflower rice and thought this meal was delicious. However, you can easily make this meal to your liking and throw the chicken in a taco or make up a burrito bowl with all your favorite fixings. This recipe was super simple, easy, and tasty, so you know I'll be making it again soon!
Instant Pot Salsa Verde Chicken
Tomatillo Salsa Verde
Original recipe found here
Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.